Silky Chicken Kabobs Recipes

SILKY CHICKEN KABOBS

Steps:

• Place the cashews in a bowl, cover with boiling water, and let sit for 20 minutes; drain and place into a food processor.
• Add all the remaining ingredients to the food processor, except the oil and the butter; process until smooth; transfer to a bowl, cover, and chill for 30 minutes.
• Preheat the broiler, lightly brush the broiler rack and skewers with oil; have a bowl of cold water nearby.
• Divide the kabob mixture into 8 equal portions; dip your hands into the cold water to help keep the mixture from sticking to you, and form each portion around a skewer into a 6-inch sausage shape.
• Place kabobs on prepared rack and broil for 4 minutes; brush with half the butter and broil and additional minute.
• Turn kabobs over and broil 3 minutes; brush with butter and broil and additional 2 minutes.
• Let kabobs cool for 5 minutes before removing them from the skewers; serve with chutney.

BAKED CHICKEN KABOBS

Steps:

• Cut chicken breast into 1 inch pieces and set aside. In a large bowl, mix together olive oil, dijon, garlic, oregano, sumac, kosher salt, and pepper. Cover and marinate for at least 30 minutes and up to 12 hours.
• Cover a baking sheet with aluminum foil for easy clean up. Preheat oven to 425 degrees F. Thread alternating pieces of chicken, peppers, and shallots onto metal skewers. Bake for 15-20 minutes until cooked through, meaning no pink in the center and registering 165 degrees F on a meat thermometer.
• If you'd like more of a grill-like char on the outside, set your oven broiler to high. Broil kabobs about 6 inches away from the heat source for 1-2 minutes until lightly charred on edges. Serve warm!

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

KABOBLESS CHICKEN AND VEGETABLES

Steps:

• In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.